Herb Safety During Pregnancy  

Herbs can be strong medicine, so it is best to be especially careful when taking them during pregnancy. Consulting with a health professional trained in herbal medicine is advisable. 

Experts agree that mothers-to-be should avoid strong medicinal herbs, or those with potential toxic effects, particularly during the first trimester. This includes herbs that trigger menstrual flow, and might increase the likelihood of miscarriage in women who miscarry easily. Imported herbs are routinely fumigated with the toxic chemical methyl bromide, and some herbalists suggest avoiding them at all times, but especially during pregnancy.  

Other medicinal plants that pregnant women should leave on the shelf are the strong diuretics, such as juniper berries and uva-ursi (bearberry), as well as harsh herbal laxatives, such as senna, cascara sagrada, rhubarb, aloe, purging buckthorn and yellow dock (in large amounts). On the other hand, several nutritive herbs may be used safely by women during pregnancy, and should be ingested in whole rather than extract form—either as tinctures, teas, or eaten as a vegetable. These include red raspberry, nettles, alfalfa, and dandelion. 

Common problems of pregnancy can respond favorably to herbs. Ginger is recommended for morning sickness, and studies have confirmed its effectiveness. Insomnia, hemorrhoids and stretch marks are all helped by herbal remedies. Under the care of a trained practitioner, certain complications of pregnancy can be treated with herbs to prevent miscarriage, influence hormonal function, stimulate menstrual flow, promote uterine contractions, or prevent hemorrhaging during childbirth.  Based on information in: Natural Pharmacy, Sept 1997